Balsamic Pork Chops

What to do

The method

01

Preheat oven to 350°F.
02

Heat oil in a skillet over medium-high heat.
03

Season both sides of the pork chops with salt and pepper.
04

Sear chops for about 2 minutes per side until browned.
05

Transfer the chops to a lightly oiled baking dish rated by its manufacturer for broiler use. If your casserole is not broiler-safe, use a suitable metal pan for the final broiling step.
06

Return the pan to heat, add the balsamic vinegar, and bring to a boil. Reduce the heat and simmer briefly until the vinegar reduces slightly.
07

Turn off the heat, then pour the vinegar over the pork chops.
08

Tent with foil and bake at 350°F for about 20 minutes, checking earlier with a thermometer; thickness and starting temperature change the timing. The chops will finish under the broiler.
09

Remove the dish from the oven, remove the foil, and switch the oven to broil.
10

Top with crumbled gorgonzola and broil, watching closely, until the cheese begins to brown. Verify at least 145°F in the thickest part of each chop before the final removal from heat. If the cheese browns before the pork reaches temperature, finish at 350°F, protecting the topping as needed.
11

Rest for at least 3 minutes after the final cooking step. Drizzle with balsamic glaze if desired and serve.

Sear the chops until the surfaces are browned.

Adding the balsamic and cheese during this batch.

Thick-cut chops are important here. Thin chops will overcook before the dish comes together.
The balsamic will mellow as it heats, but starting with a decent quality vinegar makes a noticeable difference.
Gorgonzola brings salt and sharpness. If it feels too strong, use a lighter hand or substitute with a milder blue cheese.
Pull the pork when it’s just done. Overcooking will dry it out quickly.

Taste before adding anything else—the dish already has balsamic vinegar. A fresh green salad or vegetables may be all it needs.